What's Really in Your Dos Equis?
The use of corn in Dos Equis is not a secret but a deliberate choice by brewers to achieve the beer's specific flavor and texture. Both the signature Dos Equis Lager Especial and the Vienna-style Dos Equis Ambar list a form of corn among their primary ingredients. Rather than being used as a main fermentable grain, it acts as an adjunct—an additional source of fermentable sugars that helps produce a lighter, cleaner-tasting beer.
Historically, the practice of adding adjuncts like corn became popular among German and Austrian immigrant brewers who established operations in Mexico in the late 19th century. Corn was an abundant and affordable local crop, and its inclusion in the grain bill allowed for the creation of a pale, refreshing lager better suited for a warmer climate than the traditional, heavier European versions.
The Role of Corn in Dos Equis Lager
The corn used in Dos Equis is typically added in the form of corn starch or corn syrup, not as whole kernels. The specific role it plays includes:
- Lightening the Body: Corn provides fermentable sugars that yeast can consume, but it has a low protein content compared to malted barley. The result is a beer that feels lighter on the palate and has a thinner body, which is a signature characteristic of many Mexican lagers.
- Enhancing Clarity: The lower protein levels from the corn reduce the likelihood of haze in the finished product. This contributes to the beer's clear, bright appearance.
- Balancing Flavor: While malted barley offers complex, bready, and sweet flavors, corn introduces a subtle, slightly sweet character without overwhelming the beer. This creates the balanced, mellow taste profile that Dos Equis is known for.
Dos Equis vs. All-Malt Beers
To understand the full impact of corn in Dos Equis, it's helpful to compare it to a beer made solely with malted barley. The table below outlines the key differences in brewing and flavor profile.
| Feature | Dos Equis (with corn adjunct) | All-Malt Beer (e.g., Craft Pilsner) |
|---|---|---|
| Core Ingredients | Water, malted barley, corn starch/syrup, hops, yeast | Water, malted barley, hops, yeast |
| Body and Mouthfeel | Lighter and crisper, designed for a refreshing finish | Fuller-bodied, with a more substantial and complex mouthfeel |
| Flavor Profile | Subtly sweet with a clean, balanced character | More pronounced malt flavors, often bready, caramel, or toasty depending on the malt variety |
| Clarity | Very high clarity due to low protein content | Can have some haze depending on filtration and style |
| Cost | Less expensive to produce due to corn's lower cost relative to malted barley | Higher cost of production due to using 100% malted barley |
Is Corn in Beer a Bad Thing?
The inclusion of corn in beer is a common and long-standing brewing practice, and it does not inherently indicate a lower-quality product. In fact, many classic and beloved beer styles, particularly light lagers, use corn or rice adjuncts to achieve their desired characteristics. The perception that adjunct-brewed beers are 'inferior' is often a misunderstanding. Quality is determined by the overall brewing process, ingredient selection, and the desired outcome, not just by the presence of adjuncts.
Furthermore, the Dos Equis brewing process, overseen by master brewers, ensures consistent quality. The addition of corn is part of a deliberate recipe that has been refined over a century to create the familiar taste enjoyed by millions.
The Brewing Process: A Blend of Tradition and Modernity
The creation of Dos Equis combines classic brewing methods with modern technology to ensure a consistent and high-quality product.
- Mashing: The process begins with mashing, where the malted barley and corn adjuncts are steeped in hot water to convert starches into fermentable sugars. The precise ratio of ingredients is critical to developing the specific flavor profile.
- Boiling: The resulting liquid, or wort, is then boiled. Hops are added during this stage to impart bitterness, aroma, and flavor. The subtle hop presence in Dos Equis is a key feature.
- Fermentation: After boiling, the wort is cooled and yeast is added. Dos Equis uses a proprietary yeast strain to ensure a clean and consistent fermentation. The yeast consumes the sugars from both the barley and the corn.
- Lagering: As a lager, Dos Equis undergoes a period of cold conditioning, or lagering, which allows the flavors to mature and results in an exceptionally smooth finish. This process is crucial for producing the crisp, clean taste.
- Filtration: Finally, the beer is filtered to remove any remaining yeast or particulates, giving it that characteristic clear, bright appearance before it is bottled or canned.
Conclusion: The Full Answer
In conclusion, Dos Equis is indeed made with corn, which is an important ingredient in its recipe. Rather than being a filler, the corn starch or syrup is a carefully chosen adjunct that contributes significantly to the beer's signature light body, clean flavor, and refreshing crispness. This practice is part of a rich brewing tradition that has created the iconic Mexican lager we know and enjoy today. So, the next time you enjoy a Dos Equis, you'll know that its distinctive character is thanks in part to its unique blend of malted barley and corn. Learn more about the brewing of Mexican lagers on Silver Bluff Brewing Company's website.
